I am a big sucker for Mexican food and i can have it any number of times in a day and continuously for a couple of days..well that's a bit of an exaggeration, but i love Southern food so so much. Sunday lunch like i mentioned before was very southie...almost. We had the Buffalo wings, quesadillas and margaritas and Mexican cookies..yes I'd like to go all out when it comes to themes.
Quesadillas can have any sort of filling and you can basically jazz it up your way. Since i had already tried my hand at Chicken quesadillas, i thought id use Chorizo (Spanish/ Mexican cured sausages spiced with different seasoning etc) instead. Good choice, i must say. It was over in no time.
Flour tortillas- 4
Spanish Chorizo- 1 cup, diced (or you can remove the casing and use the meat only)
Spring onions- 1/4 cup (both greens and bulb)
Red pepper- 1/3 cup, diced (optional)
Monterey Jack Cheese- 1/2 cup
Mexican blend cheese- to garnish
Salsa- i cup ( i got ready-made ones)
Sour cream- 1/4 cup
Cilantro- freshly chopped, for garnish
In a frying pan, lightly cook the chorizo. There is no need to put any oil, as quite a bit of oil oozes out of the sausage. Make sure you do not over cook, as it becomes hard. Remove and drain on paper towels
Discard some oil and in the same pan, sautee the spring onions and red pepper till soft. Add the sausages to this and give it a final stir. Remove and keep aside.
Keep a stove-top grill ready. Assemble the tortillas, i.e., spread some sour cream and salsa evenly on the tortilla, load it with the chorizo stuffing (about 3 tbsp) and then layer with the Monterey Jack cheese (again about 2 to 3 tbsp). Grate some Mexican blend cheese on top, just for the flavour, garnish with cilantro and sandwich with another tortilla. Slightly press them so that the ends are sealed
Place on the hot grill and cook for about 2 minutes, each side. Carefully flip it and once the cheese has slightly melted, take it off and repeat the process with the remaining tortillas and filling.
Serve with a dab of sour cream and salsa and some Mexican blend cheese.
Notes: If you do not have tortillas, you can use chappati's...yes you can..have tried it
You do not need a grill per se. You can do the same procedure in the frying pan, or in a pre-heated oven for a few minutes, or if you are extremely lazy, in a microwave...i have tried all three methods, and the best would be the grill.
The measurements given here are approx. You can increase, decrease the cheese, cream, filling etc. as per your choice.
I usually make my own Margarita, but since i knew i was going to be super busy i picked up a Sainsbury's Margarita (all mixed and ready to serve) instead. I brushed the glass rim with lime juice and dipped it in salt and topped the glass with the mix and some tonic water, since the mix was a little too strong for me. This is not how the real one is made, but i liked the fizz though.
The Mexican Cookies' recipe can be found here. It says Melting Moments, but this is more or less how it is.